Hi Bold Bakers! During the Holidays, do you have tons of cookies in your house like me? Sometimes too many to even eat, so I’m going to show you an awesome ways to turn them into Homemade Cookie Butters. Already have an account? Homemade Cookie Butters only take 5 minutes to make AND you need just 3 ingredients – Cookies, Butter and Evaporated Milk. Blend those ingredients all together and what you are left with is a smooth cookie spread that can be used in a multitude of desserts, or just eaten straight off the spoon. I never do things by halves, and my baking is no exception. That is why I made 3 Homemade Cookie Butters: Nutter Butter, Oreo and Shortbread.
The beauty of cookie butter is that you can get really creative and use it in so many different desserts: cheesecake, milkshakes, fudge, sundaes and so on. I’m going to a show you one Big & Bold recipe you can make with with each cookie butter. I adapted this recipe from one of my favorite blogs A Beautiful Mess. I came across her Cookie Butter on Pinterest and the photo alone was enough to sell me on the idea. Homemade Nutter Butter Cookie Butter
If you like Peanut Butter you are going to flip for this Nutter Butter Cookie Butter. It is everything you love about peanut butter: nutty flavor, smooth texture, and oh yeah, tons of Nutter Butter Cookies.
With this Nutter Butter Cookie Butter you can make my Homemade Peanut Butter Cups. The recipe is easy, no bake and I think they’re better than store bought ones.
Homemade Oreo Cookie Butter
Don’t let the color fool you. This is black gold for desserts. Use my Oreo Cookie Butter to make Homemade Oreo Truffles. It’s a fuss free way to make homemade truffles.
Homemade Shortbread Cookie Butter
This Homemade Shortbread Cookie Butter isn’t short of anything. As much butter is packed in there as possible, which is what makes it so delicious. I used this cookie butter as the base for a Shortbread Mug Cake that can be cooked in 1 minute.
Δ Δ Thanks Lisa I’ve made your recipe for cookie butters before, and the results were good. Nevertheless, is there anyway to make the end result creamy at room temperature? Would adding vegetable oil help?
Meet Gemma
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
